Homemade Zuppa Toscana (Print version)

Creamy Homemade Zuppa Toscana with Italian sausage, bacon, potatoes, kale, and a broth that tastes slow-simmered without a long cook time.

# Ingredients:

For the soup base

01 - 6 slices bacon, diced
02 - 1 lb (450 g) Italian sausage, mild or hot
03 - 1 medium yellow onion, diced
04 - 4 cloves garlic, minced
05 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
06 - 1/2 teaspoon kosher salt, plus more to taste
07 - 1/2 teaspoon black pepper, plus more to taste

For simmering and finishing

08 - 4 medium russet potatoes, scrubbed and cut into 1/2-inch pieces
09 - 4 cups (960 ml) low-sodium chicken broth
10 - 1 cup (240 ml) water
11 - 1 can (15 oz or 425 g) cannellini beans, drained and rinsed
12 - 4 cups chopped kale, tough stems removed
13 - 1 cup (240 ml) heavy cream
14 - 1/3 cup (30 g) grated or shaved parmesan, for serving

# Instructions:

01 - Add the diced bacon to a Dutch oven and cook over medium heat for 8-10 minutes, stirring often, until crisp. Transfer the bacon to a plate and leave about 1 tablespoon of fat in the pot.
02 - Add the Italian sausage to the pot. Break it into small crumbles and cook for 8-10 minutes, until browned and cooked through. Transfer it to the plate with the bacon.
03 - Add the onion to the same pot and cook for 4-5 minutes, until softened. Stir in the garlic, thyme, salt, and pepper and cook for 1 minute.
04 - Add the potatoes, chicken broth, and water. Scrape up the browned bits from the bottom, bring to a boil, then reduce to a simmer for 12-15 minutes, until the potatoes are fork-tender.
05 - Return the sausage and bacon to the pot. Stir in the cannellini beans and kale and cook for 3-4 minutes, until the kale wilts but stays green.
06 - Reduce the heat to low and stir in the heavy cream. Warm for 2-3 minutes without boiling. Taste and adjust salt and pepper, then serve with parmesan.

# Good to know:

01 - For a thicker broth, mash a few potato pieces against the side of the pot before adding the cream.
02 - Use labeled gluten-free sausage and broth if serving this as a gluten-free recipe.
03 - Best served hot, with parmesan added to each bowl just before eating.

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